USES OF ASPIC JELLY
• Aspic Jelly is used to set foods into a mould.
• The moulded foods could be meats, vegetables, or eggs.
• The aspic dish is chilled, sliced, and then served.
• The gelatin in aspic seals off oxygen and prevents bacterial growth.
FLAVOUR OF ASPIC JELLY
• If made from meat, aspic has a mildly meaty taste. It is usually served in thin slices.
• When you consume aspic, the heat from your mouth will melt the aspic.
• This forms a warm broth in your mouth that surrounds the food that has been
placed in the aspic.
• When aspic is mixed with vegetable juices like tomato juice, it can taste like
tomatoes and whatever other ingredients are in the gelatin (like vinegar, alcohol,
etc.).
• If made from meat, aspic has a mildly meaty taste. It is usually served in thin slices.
When you consume aspic, the heat from your mouth will melt the aspic.
• This forms a warm broth in your mouth that surrounds the food that has been
placed in the aspic.
• When aspic is mixed with vegetable juices like tomato juice, it can taste like
tomatoes and whatever other ingredients are in the gelatin (like vinegar, alcohol,
etc.).
STORAGE & NUTRITION AND BENEFITS
• Aspic can be made ahead and stored in a refrigerator for two days. Cover your item
so it doesn’t absorb any odors from the fridge or get knocked into by something.
• Aspic that is made with meat broth is rich in nutrients and amino acids. It’s a source
of collagen and will help support bone, nail, and joint health. The nutritional
information will vary based on what food items the aspic is surrounding since it’s
rare to eat aspic alone.
IMPORTANCE OF ASPIC JELLY
• To coat showpieces such as whole turkeys and hams
• For aspic sheets, aspic mirrors and aspic cut outs. Decorative centre-piece can be
made using coloured aspic
• To fill cavities in pates.
• To line moulds for cold buffet presentation.